Nonna Luna's Rice

recipe adapted from Giada De Laurentiis

Ingredients

• 4 tablespoons EVOO, divided
• 2 cups long-grain rice
• 3 1/2 cups chicken stock
• 2 teaspoons kosher salt
• 1 clove garlic, minced
• 2 pounds small shrimp, peeled and deveined
• 1/2 cup lemon juice (about 2 lemons)
• 1 tablespoon hot sauce
• 1 cup almond milk
• 2 heaping tablespoons of cornstarch plus 1/4 cup of cold water
• Freshly ground black pepper

Directions

1. Preheat oven to 350 degrees.
2. In a medium nonstick saucepan, heat 2 tablespoons of EVOO over medium heat. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes. Add the chicken broth and salt. Bring the mixture to a boil. Cover skillet with tight fitting lid and place in oven.  Cook for 17 minutes.  Remove from oven and allow to sit covered fro 5 minutes. 
3. Meanwhile, in a small saucepan, heat almond milk over medium heat.  In a small cup whisk together cornstarch with cold water until smooth.  Whisk the cornstarch mixture into the heated almond milk.  Bring mixture to a boil until thickened.  Off the heat and let sit while preparing the shrimp. 
4. In a large skillet, heat the remaining EVOO over medium heat. Add the garlic and cook, stirring frequently, for 1 to 2 minutes until aromatic. Add the shrimp, lemon juice, and hot sauce. Cook for 2 to 3 minutes until the shrimp is pink and cooked through. Stir in the almond milk cream and heat through. Season with salt and pepper, to taste. Using a fork, fluff the rice and arrange on a platter. Spoon the shrimp cream sauce over the rice and serve.  Serves 4.

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